My No-Bake "Bee Sting Delight" Is Famous Among My Friends
Ever since my friends got into beekeeping and so generously gifted me a large jar of their latest honey harvest, I’ve been looking for ways to highlight honey in my cooking. I’ve used it to glaze salmon for dinner and to balance out harissa’s spiciness on chicken. Crispy Brussels sprouts taste even better when seasoned with honey, as do glazed carrots and butternut squash.
Honey is also the star of some of my favorite sweets, like this classic bee sting cake. For this recipe, I’m taking inspiration from that cake and turning it into a bee sting delight, which are lusciously creamy no-bake bars. The bottom layer is a simple crust made with graham crackers and almonds, and it’s topped with layers of honey-infused pudding and fluffy cream. Finish it all with toasted almonds and more drizzles of honey for a delightful dessert that celebrates all the bees’ hard work.
Why You’ll Love It
The honey-almond flavor is everything. Start with honey-sweetened graham crackers and toasted almonds in the crust, whisk honey into the pudding layer, and finish with drizzles of the sweet syrup and more crunchy nuts on top.
It couldn’t be easier to make. It takes about 30 minutes (and zero time in the oven) to make this sweet and nutty dessert.
Key Ingredients in Bee Sting Delight
Graham crackers: Use a food processor to crush graham crackers into crumbs for a simple, buttery crust.
Sliced almonds: Toast almonds first to increase the nutty flavor and aroma, then process with graham crackers for the crust and sprinkle more on top for a crunchy finish.
Honey: Honey is the star ingredient in this recipe. I love the rich, floral flavor of wildflower honey, but clover honey is perfect if you prefer a milder flavor.
Whipped topping: Fold whipped topping into the pudding layer for a lighter texture and reserve the rest for spreading over the top. Three cups of homemade whipped cream can be substituted for this shortcut ingredient.
Instant vanilla pudding: Choose instant vanilla pudding mix, not the cook-and-serve variety, which will thicken when mixed with cold milk.
How to Make Bee Sting Delight
Toast the almonds. Use the stovetop to toast almonds to bring out their nuttiness.
Make the crust. Process half of the almonds with graham crackers in a food processor into fine crumbs. Drizzle with melted butter and process again. Press the mixture into a lined baking pan.
Make the filling. Process cream cheese, milk, and honey together until smooth, then whisk in more milk and a box of instant vanilla pudding. Let it sit for 5 minutes to thicken, then fold in a cup of whipped topping.
Assemble and chill the delight. Layer the cream cheese mixture on top of the crust, then finish with the remaining whipped topping. Refrigerate until set, at least 4 hours.
Garnish and serve. Garnish with more toasted almonds and drizzles of honey before serving.
Bee Sting Delight Recipe
A simple no-bake dessert made with creamy honey-vanilla layers and toasted almonds on a graham cracker crumb crust.
Prep time 28 minutes
Cook time 2 minutes
Serves 12
Ingredients
8 ounces cream cheese, at room temperature
1 (8-ounce) container frozen whipped topping, such as Cool Whip, thawed
1 cup sliced almonds, divided (about 4 ounces)
12 whole graham cracker sheets (6 1/2 ounces)
1/2 teaspoon kosher salt, divided
6 tablespoons unsalted butter, melted
1 1/2 cups cold whole or 2% milk, divided
1/4 cup honey, plus more for serving
1 (3.4-ounce) box instant vanilla pudding mix
Instructions
Line an 8x8-inch baking pan (about 2 inches high) with 2 sheets of parchment paper, positioning them perpendicular to each other, so that the parchment hangs about 2 inches over all 4 sides of the pan to form a sling.
Place 1 cup sliced almonds in a medium skillet and cook over medium heat until toasted and fragrant, about 5 minutes. Transfer to a small plate.
Break 12 whole graham cracker sheets into pieces and place in a food processor. Add half of the toasted almonds and 1/4 teaspoon of the kosher salt. Pulse until fine crumbs form, 12 to 15 (1-second) pulses.
Drizzle 6 tablespoons melted unsalted butter over the cookie crumbs. Pulse until it resembles wet sand and holds together when squeezed, about 5 (1-second) pulses.
Transfer the mixture to the baking pan. Use the bottom of a measuring cup or your fingers to press the crumbs into an even layer, making sure to reach the edges and fill the corners. Refrigerate while you make the filling.
Wipe out the food processor with a damp paper towel. Process 8 ounces room temperature cream cheese, 3/4 cup of the cold whole milk, 1/4 cup honey, and the remaining 1/4 teaspoon kosher salt in the food processor, scraping down the sides and bottom of the bowl as needed, until smooth and combined, about 2 minutes total.
Transfer the mixture to a large bowl. Whisk in the remaining 3/4 cup cold whole milk and 1 (3.4-ounce) box instant vanilla pudding mix until smooth. Let sit until thickened, about 5 minutes. Gently fold in 1 cup of the thawed frozen whipped topping with a flexible spatula until just combined.
Dollop the cream cheese mixture over the crust and spread into an even layer. Dollop the remaining 2 cups frozen whipped topping on top and spread into an even layer. Cover and refrigerate for at least 4 hours or up to overnight.
Sprinkle the remaining 1/2 cup toasted sliced almonds over the top, then drizzle with honey. Grasping the excess parchment, lift the slab out of the pan and onto a cutting board. Cut into 12 pieces, wiping the knife between each cut for cleaner cuts.
Recipe Notes
Frozen whipped topping substitution: Replace the thawed frozen whipped topping with homemade whipped cream, whipping 1 1/2 cups cold heavy cream and 1/4 cup powdered sugar to stiff peaks.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Further Reading
Why People Are Ditching Their Seltzer After a Disturbing Study
The “Beautiful” $3 Flower Tumblers at Walmart People Are Buying 2 at a Time
The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About
